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Thanks for all the help y’all. It’s a master built propane/charcoal. I smoke it on the dish that domes with it. Should I try putting on edges so the fire doesn’t get to it?

I am new to smoking and have used my new propane smoker only twice. The first time I made wings with wood chips and the second I did a pork shoulder with chunks. I feel like the wood is burning way to fast because I am using an entire bag for each smoke. Is that the norm to go through that much...